“CCF” stands for a trifecta of herbs: cumin, coriander, and fennel. These three herbs aid digestion and are beneficial to all three doshas.
- french press
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 quart just-boiled water
- Pour the seeds into a quart canning jar.
- Pour the water into the jar. Cover and steep 30 minutes.
- Strain off the seeds and discard. Drink the tea throughout the day.
Cumin, coriander, and fennel seeds are each capable of increasing agni (our digestive fire) without also increasing Pitta dosha. This is a good thing for people with a predominance of Pitta in their constitution; they don’t need to be any more fiery than they already are (!), but they may need to have their agni improved. Cumin, coriander, and fennel to the rescue! From “The Yoga of Herbs” by David Frawley and Vasant Lad (2nd edition, 2001): “Coriander seeds are a good household remedy for many Pitta disorders, particularly those of the digestive tract or urinary system. It is an effective digestive agent for Pitta conditions in which most spices are contraindicated or used with caution. “Cumin… is an antidote for hot, pungent food (tomatoes, chilis, etc.). It increases digestion and absorption, and is good for diarrhea and dysentery. “Fennel seeds are one of the best herbs for digestion, strengthening Agni without aggravating Pitta, stopping cramping and dispelling flatulence. They can be taken roasted after meals, one teaspoon, by themselves or with rock salt… Fennel seeds are excellent for digestive weakness in children or in the elderly. They are calming to the nerves, their aroma acts upon the mind and promote mental alertness. “Coriander, cumin and fennel seeds are related plants with similar properties. The three are often used together for digestive disorders, mainly owing to high Pitta, and are used together in various formulations to promote the assimilation of the other herbs.